Vegan Dutch Baby Pancake
This vegan Dutch baby is a plant-based twist on the classic German oven-baked pancake — custardy in the middle with crisp, golden edges. Serve it straight from the oven, dusted with powdered sugar and topped with fresh fruit.
Ingredients
- 90 g flour
- 1 tablespoon brown sugar
- ¼ teaspoon baking powder
- ½ cup vegan milk of choice
- 1 teaspoon lemon juice
- ½ cup aquafaba
- 2 tablespoons vegan butter
- fruit for decoration
Instructions
- Heat the oven to 200°C (400°F).
- In a cup, stir together the vegan milk and lemon juice, then set aside for a few minutes to curdle into a quick vegan buttermilk.
- In a bowl, whisk together the flour, sugar, and baking powder.
- Once the milk mixture has thickened, whip the aquafaba with a mixer until foamy, then combine the two until well blended.
- Pour the wet mixture over the dry ingredients and whisk until smooth.
- Place the vegan butter in a cast iron pan and set the pan in the hot oven until the butter melts completely and the pan is hot.
- Using a towel or oven gloves, carefully remove the hot pan from the oven and pour in the pancake batter. Return the pan to the oven and bake for 30-40 minutes, until well browned at the edges.
- Serve the pancake warm, dusted with powdered sugar and topped with fresh fruit.
Notes
A Dutch baby deflates as it cools, so serve it right away for the most dramatic puff. Whip the aquafaba (the liquid drained from a can of chickpeas) until foamy for the airiest, lightest result.